Stuffed Vegetable Onions

Very juicy: Baguette is suitable for dipping the sauce.

Cut the upper third of the onion as a lid. Scrape out all but about 3 layers of the inside with a spoon and chop finely. Remove the skin from the carrots and grate coarsely on a household grater. Cut tomatoes into cubes. Heat vegetable soup with saffron. Coarsely chop canned tomatoes and season with sugar. Season with salt and pepper.

Pre-cook the onions in boiling salted water for 15 minutes. Heat the oil in a saucepan. Sauté the chopped onions in it. Add risotto long grain rice and sauté for 1 min. Add vegetable soup and cook over medium heat, stirring, until tender, 35 min. Parmesan. Add fresh tomatoes and carrots. Season with salt and pepper.

Fill the onions with the long grain rice. Put the lid on. Put the onions in an ovenproof dish. Add the canned tomatoes and cook in a heated oven at 200 °C (gas 3, convection oven not recommended) for half an hour. Pluck the basil leaves from the stems. Remove the onions from the oven and let them rest for a little while. Carefully arrange the onions on plates. Add basil leaves to the paradeis sauce form and arrange with the onions.

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